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chickpea salad with vinaigrette.

Chickpea Salad with Fresh Herb Vinaigrette

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5 from 1 review


A delicious and hearty chickpea salad with a fresh herb vinaigrette, cherry tomatoes and Parmesan cheese is a compliment to any meal.


Units Scale
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • dash of hot sauce
  • 4 tablespoons fresh chopped herbs such as parsley, dill, cilantro
  • 1 (15.5 ounce) can of chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, cut in half
  • 1 medium red pepper, chopped
  • 1/3 cup shredded Parmesan cheese


  1. Make vinaigrette: In a large bowl whisk together olive oil, lemon juice, salt, pepper, hot sauce and herbs.
  2. Add ingredients: To the bowl, add the chickpeas, tomatoes, red pepper, and Parmesan cheese. Toss to coat the ingredients with the vinaigrette.
  3. Serve: Serve at room temperature or chilled. Keeps fresh in refrigerator for 3-5 days.


Serve it over mixed greens, chopped romaine or baby spinach for a delicious lunch.

Add a scoop of the salad over chilled quinoa, farro, barley or rice for a fiber packed dish.

Add in cubed and cooked chicken or shrimp for an even more protein packed dish.


Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: salad
  • Method: no cook
  • Cuisine: American


  • Serving Size: about 1 cup
  • Calories: 199
  • Sugar: 8.3 g
  • Sodium: 544 mg
  • Fat: 10.9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.4 g
  • Fiber: 1.8 g
  • Protein: 9 g
  • Cholesterol: 10 mg